Snickerdoodle Cake is a delightful twist on the classic snickerdoodle cookie. This cake is soft, fluffy, and packed with the warm flavors of cinnamon and sugar. With layers of cake and cookie crumbles, it is sure to become a favorite for gatherings and celebrations. Let’s dive into why you should make this scrumptious cake and how to whip it up in your kitchen.
Why Make This Recipe
If you love snickerdoodle cookies, you will fall head over heels for Snickerdoodle Cake! This recipe brings together all the beloved flavors of the cookies in a rich, moist cake form. Perfect for birthdays, holidays, or just a cozy dessert at home, this cake is not only tasty but also visually stunning. It’s a great way to impress guests with your baking skills and share a slice of joy.
How to Make Snickerdoodle Cake
Making Snickerdoodle Cake involves a few simple steps that lead to a lusciously layered dessert. Here’s how to do it:
Ingredients:
For the Cake:
- 2 1/2 cups (325g) all-purpose flour
- 2 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups (310g) sugar
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 1/4 cups (300ml) milk
- 1 1/2 cups (225g) snickerdoodle cookie crumbs (from about 12-13 medium-sized cookies, see Note below)
For the Snickerdoodle Filling:
- 3 tbsp flour
- 3 tbsp sugar
- 1 1/2 tsp cinnamon
- Pinch of salt
- 4 tbsp unsalted butter, melted
- 3/4 cup unsalted butter, room temperature
- 2 1/2 cups (375g) snickerdoodle cookie crumbs (from about 22-23 medium-sized cookies, see Note below)
For the Snickerdoodle Buttercream:
- 1 cup (115g) powdered sugar
- 2 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp milk or water
- 2 cups (448g) unsalted butter, room temperature
- 8 cups (920g) powdered sugar
- 2 tsp vanilla extract
- 1 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 2-3 tbsp (45-60ml) heavy cream
For Garnish:
- 4 snickerdoodles, cut in half
Directions:
To Make the Snickerdoodle Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a bowl, mix the flour, baking powder, cinnamon, and salt. Set aside.
- In another bowl, beat the butter, vegetable oil, and sugar until fluffy. Add in the eggs one by one, then mix in the vanilla extract.
- Gradually add the dry ingredients and milk, alternating and mixing well after each addition. Fold in the snickerdoodle cookie crumbs.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
To Make the Snickerdoodle Filling:
- In a bowl, combine the flour, sugar, cinnamon, and salt. Add melted butter and mix until crumbly. Stir in the snickerdoodle cookie crumbs.
To Make the Snickerdoodle Buttercream:
- In a large bowl, beat the unsalted butter until creamy. Gradually mix in the powdered sugar, cinnamon, vanilla extract, and salt. Adjust the consistency with milk or water as needed.
To Put the Cake Together:
- Once the cakes are cool, place one layer on a serving plate. Spread some snickerdoodle filling on top, then add the second layer. Finally, frost the top and sides of the cake with the snickerdoodle buttercream. Decorate with halved snickerdoodles.
How to Serve Snickerdoodle Cake
Serve your Snickerdoodle Cake at room temperature, sliced into generous pieces. It pairs wonderfully with a cup of coffee or tea. For special occasions, consider drizzling additional caramel or frosting on top for an eye-catching finish.
How to Store Snickerdoodle Cake
To store, keep the cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it, where it will last for about a week. You can also freeze the cake for up to 2 months. Just wrap it tightly in plastic wrap and foil.
Tips to Make Snickerdoodle Cake
- Make sure all your ingredients are at room temperature for better mixing.
- To get the best snickerdoodle cookie crumbs, you can bake the cookies a day in advance and let them cool completely before crushing.
- For extra flavor, try adding a pinch of nutmeg to the cake batter.
Variation
You can make Snickerdoodle Cupcakes using the same batter and frosting. Just adjust the baking time to about 15-20 minutes.
FAQs
Q: Can I use store-bought snickerdoodles?
A: Yes, you can use store-bought cookies for the crumbs if you’re short on time!
Q: How do I know when the cake is done baking?
A: Insert a toothpick into the center; if it comes out clean, the cake is done.
Q: Can I make this cake gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free flour blend, but be sure to check the baking powder as well.
With this guide, you’re ready to bake a delicious Snickerdoodle Cake that everyone will love! Enjoy your baking adventure!
Snickerdoodle Cake
Ingredients
For the Cake
- 2 ½ cups 2 1/2 cups (325g) all-purpose flour
- 2 ½ tsp 2 1/2 tsp baking powder
- 1 ½ tsp 1 1/2 tsp ground cinnamon
- ½ tsp 1/2 tsp salt
- ½ cup 1/2 cup (112g) unsalted butter, room temperature
- ½ cup 1/2 cup vegetable oil
- 1 ½ cups 1 1/2 cups (310g) sugar
- 1 tbsp 1 tbsp vanilla extract
- 4 large 4 large eggs, room temperature
- 1 ¼ cups 1 1/4 cups (300ml) milk
- 1 ½ cups 1 1/2 cups (225g) snickerdoodle cookie crumbs (from about 12-13 medium-sized cookies) See Note below
For the Snickerdoodle Filling
- 3 tbsp 3 tbsp flour
- 3 tbsp 3 tbsp sugar
- 1 ½ tsp 1 1/2 tsp cinnamon
- Pinch Pinch of salt
- 4 tbsp 4 tbsp unsalted butter, melted
- ¾ cup 3/4 cup unsalted butter, room temperature
- 2 ½ cups 2 1/2 cups (375g) snickerdoodle cookie crumbs (from about 22-23 medium-sized cookies) See Note below
For the Snickerdoodle Buttercream
- 1 cup 1 cup (115g) powdered sugar
- 2 ½ tsp 2 1/2 tsp cinnamon
- ¼ tsp 1/4 tsp vanilla extract
- Pinch Pinch of salt
- 1-2 tbsp 1-2 tbsp milk or water Adjust consistency as needed
- 2 cups 2 cups (448g) unsalted butter, room temperature
- 8 cups 8 cups (920g) powdered sugar
- 2 tsp 2 tsp vanilla extract
- 1 ¼ tsp 1 1/4 tsp ground cinnamon
- ¼ tsp 1/4 tsp salt
- 2-3 tbsp 2-3 tbsp (45-60ml) heavy cream
For Garnish
- 4 pieces 4 snickerdoodles, cut in half
Instructions
To Make the Snickerdoodle Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a bowl, mix the flour, baking powder, cinnamon, and salt. Set aside.
- In another bowl, beat the butter, vegetable oil, and sugar until fluffy. Add in the eggs one by one, then mix in the vanilla extract.
- Gradually add the dry ingredients and milk, alternating and mixing well after each addition. Fold in the snickerdoodle cookie crumbs.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
To Make the Snickerdoodle Filling
- In a bowl, combine the flour, sugar, cinnamon, and salt. Add melted butter and mix until crumbly. Stir in the snickerdoodle cookie crumbs.
To Make the Snickerdoodle Buttercream
- In a large bowl, beat the unsalted butter until creamy. Gradually mix in the powdered sugar, cinnamon, vanilla extract, and salt. Adjust the consistency with milk or water as needed.
To Put the Cake Together
- Once the cakes are cool, place one layer on a serving plate. Spread some snickerdoodle filling on top, then add the second layer.
- Frost the top and sides of the cake with the snickerdoodle buttercream. Decorate with halved snickerdoodles.
